These Mini Tahini Banana Muffins are made with tahini, grain free flours and only sweetened with bananas. Furthermore, they are Paleo, Vegan and free of the top 8 allergens. Perfect for breakfast, a snack on-the-go and kid approved.
I used to be hesitant to put banana bread and muffin recipes on my blog. Because, as we all know, the internet is saturated with them. There probably isn’t one blogger without a banana recipe of some sort. However, despite all this, I’ve found that it’s still possible to create fairly unique recipes using bananas. For instance, my Bone Broth Protein Banana Bread and these Mini Tahini Banana Muffins.
Healthy Tahini Banana Muffin Recipe
These healthy tahini muffins are just what’s needed for a simple breakfast, snack or packed lunch addition. They last well in the fridge and taste great on their own. These muffins are:
- gluten free
- nut free
- dairy free
- egg free
- only sweetened with bananas
- Paleo
- Vegan
Ingredients in Mini Tahini Banana Muffins
These nut-free mini muffins don’t contain any added sugar. In addition, they are made with a combination of tahini, ground flax, tapioca flour and coconut flour. Substituting any other drippy nut or seed butter will work in place of the tahini.
Here’s what you need:
- ripe bananas
- tahini
- vanilla extract
- ground flax
- coconut flour
- tapioca flour
- baking soda
- pink salt
These easy to make muffins are made in one bowl and take less than 30 minutes to bake. They’re simple, delicious and moist! What more could you want in a muffin?
Frequently Asked Questions
Here are some frequently asked questions regarding this tahini muffin recipe:
Can These Muffins Be Full Sized?
These muffins can be full sized, rather than mini muffins. The recipe will make 6 full sized muffins. However, the cooking time will increase 5-10 minutes.
Do I Have to Use Tahini?
No, any drippy nut or seed butter will work. Almond butter, sunflower seed butter or peanut butter would be good alternatives.
Is there a Substitution for Ground Flax?
Ground flax not only adds to the taste, but the texture of these muffins as well. It helps bind the ingredients together. That being said, the best substitutions would be ground chia seed or eggs. Please note, these substitutions have not been tested, so I cannot guarantee the best results.
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Mini Tahini Banana Muffins (Paleo, Vegan)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 dozen mini muffins 1x
Description
These Mini Tahini Banana Muffins are made with tahini, grain free flours and only sweetened with bananas. They are Paleo, Vegan and free of the top 8 allergens.
Ingredients
- 2 large, ripe bananas (230g)
- 1/4 cup tahini
- 1 tsp vanilla extract
- 1/4 cup ground flax, packed (28g)
- 1/4 cup coconut flour, packed (33g)
- 2 Tbsp tapioca flour (16g)
- 1/2 tsp baking soda
- 1/4 tsp pink salt
Instructions
- Preheat oven to 350 degrees F.
- In food processor, combine bananas, tahini and vanilla* Mix well.
- Add in remaining ingredients. Mix well.
- Pour batter into mini muffin pan (12 muffins).
- Place in middle rack of oven and bake at 350 degrees for 25 minutes.
- Remove from oven and cool to room temperature on cooling rack.
Notes
*If you don’t have a food processor, simply mash banana with a fork and then mix ingredients in a large mixing bowl.
Keywords: muffins, banana recipes, tahini, nut free, egg free, allergy friendly, Paleo, Vegan, no added sugar
So glad I found this blog! We just discovered that my husband has a lot of intolerances and I’m struggling with what to make!
Is there something I can substitute the ground flax with? He’s not supposed to have flax seeds.
Thank you, hope you find some helpful recipes 🙂 As far as flax eggs, Bob’s Red Mill sells an egg replacement and you could use that as a substitute. You could also try using ground chia seed or gelatin – just do a quick online search for chia egg and/or gelatin egg.